Delicious grain-free lemony mug cakes bursting with blueberries. These easy low carb cakes are nut free and dairy free too. Keto coconut flour recipe.
This one goes out to my nut-free and dairy-free friends. I don’t often make things without nuts or dairy so you should feel very, very special! These days, food intolerances seem so prevalent and I am sensitive to the fact that having to restrict your diet in more ways than one would be exceedingly difficult. You turn to low carb for weight loss or other health reasons and then you find that practically everything low carb is made with something you can’t eat! And although I write All Day I Dream About Food with my own dietary preferences in mind, I realize that a lot of people turn to me for low carb, gluten-free recipes and meal ideas. I feel something of a responsibility to the low carb world at large, and every so often I try to create recipes that fit other dietary needs. As someone who seemingly doesn’t have any allergies or intolerances, I can only imagine how frustrating it is to restrict your diet in multiple ways.
So although I already have a low carb lemon mug cake recipe, made with meyer lemons, I decided it was high time to make another. This time, with coconut flour and and coconut oil in place of the almond flour and butter. These may seem like a few minor changes but if you’ve ever tried to sub coconut flour for almond flour, you know that it’s not the case. They are different beasts altogether and have to be treated very differently. Coconut flour isn’t as moist as almond flour, and requires far more eggs to rise properly. And if you add too much liquid to the batter, it becomes a soggy mess. So this really is a different recipe from start to finish. But it’s just as delicious! I love the juicy blueberries bursting through the tart lemon flavour.
We always keep a bag of the frozen wild blueberries from Wyman’s in our freezer. My husband loves them in his smoothies or just as a topping to Greek yogurt and we stock up every time we hit BJ’s. I prefer them for baking because they are smaller than cultivated blueberries, which means you get better berry distribution in your baked goods. I actually got a chance to meet some of the Wyman’s representatives at BlogHer Food a few weeks ago, and they have a very important initiative that I wanted to mention. You may have heard that honey bees are disappearing at an alarming rate. At this point, it is estimated that as many as one third of all honey bee colonies have disappeared. It’s not yet clear what the cause is, although it is highly linked to environmental changes. Wyman’s has been actively sponsoring and funding research and awareness initiatives for Colony Collapse Disorder, including a three year study on the impact of their own farms and facilities. Honey bees pollinate about one third of our nation’s produce, so it’s a problem we should all be taking very seriously. Read more about Wyman’s initiatives here.
Stepping off soapbox now. Wyman’s did not pay me or sponsor this post in any way, I just thought it was an important matter to discuss. And since we always keep their berries in our freezer and I used them for this recipe, it seemed like a good time! Enjoy the tasty mug cakes, they make a delicious breakfast or snack!
Keto Lemon Blueberry Mug Cake
Ingredients
- 1/3 cup coconut flour
- 1/3 cup Swerve Sweetener
- Zest from one lemon
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup coconut oil, melted
- 1/3 cup water
- 1/2 tsp lemon extract
- 1/3 cup blueberries
Instructions
- In a medium bowl, whisk together the coconut flour, sweetener, lemon zest, baking powder, and salt.
- Stir in the eggs, coconut oil, water, and lemon extract. Stir in the blueberries and divide the batter between 4 mugs.
- Cook each mug in the microwave on high for about 1 minute 30 seconds. Cook longer if desired.
Nutrition
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I used 1 egg, 2 tbsp. of coconut flour, 1 tbsp of coconut oil, 3 tbsp of almond/coconut milk, a dash of pure sucralose, 1/2 pack of truvia, 1/2 tsp of baking powder, 1/2 tsp of orange extract,a sprinkle of salt & about 10 blueberries……delicious
I know I COULD eat five mug cakes at once, but I probably SHOULDN’T. Could I make this recipe in full and freeze the remaining serves, or would that ruin the texture upon defrosting and subsequent cooking?
I really don’t know, I didn’t try freezing it. It’s worth a try. It will be fine in the fridge for a day.
Carolyn, These sound delicious, but I have two questions. First, is the stevia necessary for the sweetness or does it serve some other purpose? Second, I haven’t tried Swerve yet, and I’ve been a bit worried. My husband has a VERY uncomfortable reaction to Xylitol – does Swerve have the same intestinal result as Xylitol? Thank you!
The stevia is for added sweetness. Erythritol, which is the main component of Swerve, does not typically have the same GI affects as xylitol. I don’t have any problem with Swerve, but I do feel the GI affects of xylitol. That said, I cannot guarantee your husband won’t be sensitive to it. A few people are.
Can you use Maple syrup or honey instead of all others listed? If so, do you know what measurements to use?
Very innovative!! Cakes and lemon are a rare combination 🙂
I just opened your blog to see if you had any recipes for a lemon blueberry quick bread and I saw this right away without having to do a search. Thanks! 🙂
hi carolyn! great looking recipe 🙂 are you using powdered stevia or liquid here
? does it matter? thanks so much!
Liquid. If you use powdered, it would be about half the amount, as it’s stronger.
These sound great but I’m confused. Ingredients don’t list butter but yet the directions say to add butter. Also-how do you measure coconut oil? As a solid or Doni melt it and then measure. Sorry for all the question: I’m new to this!
Thanks!!
Sorry! Directions should say coconut oil…I will fix that. Not sure how I made that error! If it’s not rock hard, you can scoop the coconut oil into a measuring cup (1/4 cup), pack it down to fit and then melt it after. If it’s really solid, melting it first is best.
I love these, so cute and dairy free, yay!
Do I store in the refrigerator or on the counter? For how long will they last? Thanks in advance! LOVE all of your recipes!
I’d store these in the fridge.
These look great, I love lemony desserts. I’m presuming if I can’t get blueberries these would be fine as simple ‘lemon mug cakes’?
Yes, just fine!
Love, love, love mug cakes!! Actually, it’s not me so much as my daughter. Anything in a mug! And since she is dairy-free, this one is a keeper for us! Thanks!
I didn’t know she was dairy-free!
Beautiful and such a great idea! I love lemon and blueberries!
What size mugs? Are they like small coffee cups? I need to double the recipe if they are small.
Small coffee cups. Remember, these are quite filling!
Made them! Just had to double because of family size. They were devoured by all the kids. Thanks!
Yay!
Sorry, I had this question too but still don’t know what “small coffee cups” means.. can you tell me in ounces?
No, I don’t know in ounces what it is. But just not big huge mugs, just the sort of coffee cup you’d see at a restaurant for serving coffee after dinner.
I love mug cakes, but I’ve never tried one with lemon. Sounds perfect for summer… can’t wait to try!
Hi! Would it work ok to use butter in place of the coconut oil?
Sure, butter would be fine.
Don’t have a microwave, could they be cooked in a standard oven? any suggestions? thanks in advance
Sure. Try 350 for about 10 minutes and then add a few more minutes if they aren’t done.
What did you pour on it in the last pic and do you have a recipe for Tres Leches? That one dessert I’m missing from my low carb lifestyle. 🙂
I am pouring full cream on it, and I have yet to try Tres Leches!
Would that be coconut milk from the can or unsweetened like So Delicious?
Either would work. It really just needs the liquid content.
Looks delicious! Do you think I would be able to use almond milk instead of the coconut milk or would that change the recipe’s chemistry too much?
Almond milk would be just fine. It’s just about getting a little liquid in there.
You know how I love these mug cakes! The lemon blueberry combo is a win-win!
Why does everyone have to write a 4 page story prior to recipe…we get it!…your kid loves so and so..you grew up on it ,..gotcha! Just give
Me a photo the recipe and beat it!
I take it you get your thrills by being utterly obnoxious?
How dare you tell someone how to run THEIR website. Go be a parasite some where else ya jerk!
Lol..thanks for defending me, Charlotte. I suspect it was an internet troll so I didn’t care to pay them much mind.
Don’t be gripey. Be grateful.
I actually agree with you and feel your pain, however I knew that it was a blog even though I was just searching for a recipe so I anticipated the story. I simpkke scroll down to the recipes if I am not interested. No need to comment if you don’t have anything productive to add. Many people visit blogs and never comment. You apparently went out of your way to add an unproductive comment. My advice for next time, just keep scrolling until you see what you want then leave.
*simply
yes, I don’t need the story, I’m thankful for the recipe and the time it takes for
someone to figure it out for me.
TOTALLY AGREE! And the long story precedes every recipe.:-(
Aw, poor you. Getting FREE recipes and having to scroll a little bit. 🙂 I like to write, I have a passion for it and I am good at it. Get over yourself.
I enjoy the stories very much and I like getting to know the bloggers I follow through their writing. I also learn many things aside from the recipe and appreciate the time, effort and dedication required to keep a blog going.
Unfortunately knuckleheads are like litter in a beautiful landscape and must be cleaned up and thrown out.
Thank you for what you do, it’s appreciated more than you know.
Indeed and don’t stop your writing!!!!
You are ungrateful
Hi, Byron is it? Byron, just like almost all recipe pages, at the top there is a link that says “Jump to recipe.” Just hit that and it takes you right to the recipe. Or, you can hit “Print recipe” and it opens a page with just the recipe on it. Both are good alternatives for you.